Giveaway: Yogotherm from Hobby Hill Farm Fresh

November 23, 2015

yogotherm box - Food in Jars

I’ve been making yogurt at home off and on for years. I started doing it because I was trying to reduce the amount of plastic that was coming into my kitchen and all those quart tubs seemed like a good place to start. I kept doing it because I found that it was easy, immensely satisfying, budget friendly, and produced delicious yogurt. I often suggest homemade yogurt to friends and blog readers who are looking for an easy and satisfying homemade dairy project.

yogotherm canister - Food in Jars

For years now, my favorite method for keeping the yogurt warm during the culturing stage was to use a cooler. However, it was also the cooler that often deterred me from making yogurt. In my apartment, the only space large enough for a cooler is up at the top of my hall closet. To pull it out or put it away again involves a step stool and the momentary relocation of the things living in front of it. Sad to say, but dread of playing tetris with my storage area was often

heating milk - Food in Jars

Thankfully, Sharon from Hobby Hill Farm Fresh came to my rescue, with the suggestion of the Yogotherm. It’s a product she uses in many of her classes, and has been the solution to my previous yogurt making resistance. The design is simple. It’s a food-safe plastic tub, nestled into an insulated canister.

You can either pour your heated and inoculated milk into a jar and set it into the Yogotherm, or you can pour it directly into the tub. The canister keeps the milk at the ideal temperature for the culture to take hold and transform the milk into yogurt.

cooling milk - Food in Jars

I’ve been making one quart at a time in my Yogotherm. I slowly warm four cups of organic whole milk to 180 degrees F. Once the milk reaches that temperature, I either set the pot into a sink full of cold water or (if I’ve used a pot that doesn’t handle radical temperature changes well), I pour the warm milk into a stainless steel bowl and let it cool for a moment or two. I’ve found that brisk whisking while the milk is cooling brings the temperature down quickly. Just make sure to watch the temperature so that it doesn’t cool too much.

inoculated milk - Food in Jars

Once the milk is around 120 degrees F, pull it out of the cold water and whisk in the culture. For my first batch, I used the yogurt culture that Sharon sent along with the Yogotherm. For subsequent batches, I’ve saved a few tablespoons of the yogurt from the previous batch to act as the starter for the next.

culturing yogurt - Food in Jars

Then I give the Yogotherm a quick rinse with boiling water to warm and clean it, nestle my jar into the canister (the container is made of food-safe plastic, I just like the ease of being able to pull the jar right out and pop it in the fridge when the yogurt is done), and pop the lid on. Because I like a tangy yogurt, I let it culture for five to eight hours, but for a less tart version, you can stop the culturing as soon as the milk thickens.

This week, Hobby Hill Farm Fresh is offering a special deal on the Yogotherm. It’s on sale for $46.95 (down from $57.95) and will ship with packets of two different yogurt cultures and a jar of their house brand preserves. Additionally, I have one Yogotherm pack (same as what you’d get if you bought it) to give away this week.

  1. Leave a comment on this post and tell me about your gateway DIY project. Yogurt making? Bread baking? Canning? Or something else?
  2. Comments will close at 11:59 pm eastern time on Saturday, November 28, 2015. Winners will be chosen at random and will be posted to the blog on Sunday, November 29, 2015.
  3. Giveaway open to United States residents only. Void where prohibited.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: Sent me the Yogotherm you see here, as well as a few yogurt cultures, for review and photography purposes at no cost to me. No additional compensation was provided. All opinions remain my own. 

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225 thoughts on "Giveaway: Yogotherm from Hobby Hill Farm Fresh"

  • My husband loves bread, I always hated all the kneading I had to do to produce a good loaf or dinner rolls. Now I have an Oster bread maker. What a wonderful machine, it makes a large or small loaf or I can set it for dough only and take dough out and make rolls. Now I make bread every week and rolls too, no problem.

  • So my “gateway” D.I.Y. was bone broth making. After that I apparently lost my mind and became hopelessly addicted. We now have 6 cows and 18 chickens with every intention of getting pigs, sheep, and more chickens in the coming year. However I haven’t made yogurt yet but I really want to.

  • I have no clue what my first diy project was. But I sew, knit, paint, macrame, I have brewed, canned, fermented, pretty much you name it. I’m working on gluten free sourdough now and would enjoy getting back to yogurt making. It’s been a while.

  • When I lived for a year in Japan, one of the ladies I worked with convinced me it was so easy to make my own yogurt, and gave me some of hers as a starter. It has a runnier consistency than yogurts over here, but is satisfyingly tart.

  • My DIY gateway was knitting. My mother taught me in high school, and she encouraged me no matter what the outcome, which opened the gate to all sorts of DIY projects (of which canning is now my favorite)!

  • As of late I’ve been making raw milk yogurt it definetly has a runnier consistency. Ive been experimenting with different methods for keeping it the right temp and would live to have the ‘Yogotherm’! I also just finished knitting a blanket for my granddaughter.

  • Bread baking was my first project too. Then food dehydrating and canning learned from my mom and grandmother.

  • I have had surgery and will only be able to eat yogurt for along while. But that is not the best reason I will be able to make yogurt fresh for my children and grandchildren. I have found the foods one actually prepares for family is much better then processed. You probably know this but it gives me so much joy making it for them on the weekend after a long work week.

  • I’ve always loved baking bread and canning. Both of them I learned from my mom. She was a farm wife and loved make things with her own hands.

  • I made homemade noodles when I was a teenager. I now make so much from scratch. I have a yogurt maker but it makes little jars. I like this one!

  • I’ve been a DIYer for so long I can’t really remember. Mom taught me to cook at a young age so I’ve always loved making things from scratch. However, I guess my turning point was when my hubby and I really got into gardening big time. I relearned how to can and now make all kinds of goodies from the garden.

    Currently we are reconfiguring the barn to get both beef and pigs in out of the weather. I am anxious to make my own prime rib!!

  • Growing my own produce was probably what started me on the road to being a DIYer– I have raised garden beds in the front yard of my suburban neighborhood home. After that, I moved on to making as much of my own food from scratch as I have time for. I like knowing what’s in my food… and I admit to thinking that what I make tastes better! 🙂

  • My first diy project was probably no knead bread because I’d always thought it bread was something I could only do on special occasions because of the time commitment but the no knead stuff made me realize I could save money and have great bread all the time with very little effort. And it’s since snow-balled to jams and pickles and condiments and I’m just now doing dairy. And my food is all the tastier for it though my family thinks I’m nuts.

  • My gateway was probably sewing but has grown and morphed through the years to include gardening, canning, bread making, yogurt and kefir.

  • Growing and preserving food! This was my first year of growing everything from seed and then preserving it for the winter. My thanksgiving table included pickled green beans, steamed green beans, tomato jam and a peach pie for dessert.